THAI DRUNKEN NOODLES WITH INSTANT NOODLES RECIPE (MAMA PAD KEE MAO)
Elevate your instant noodle game with this incredible recipe for Thai Drunken Noodles (Pad Kee Mao), using the flavour-packed MAMA noodles as a base. This is no ordinary student meal; we’re talking about a quick, spicy, and aromatic stir-fry, loaded with fresh holy basil, fiery chillies, green peppercorns, and your choice of protein. It’s a deeply satisfying and flavourful dish that brings the authentic taste of Thai street food to your table in under 15 minutes.
Ingredients (for 1-2 people)
- 2 packs MAMA INSTANT NOODLE PAD KEE MAO Flavour
- 150g squid and Prawns
- 3-4 cloves Garlic, roughly chopped
- 3-10 Thai Bird’s Eye Chillies, bruised or chopped (adjust to your spice level)
- A large handful of Holy Basil leaves (Krapao)
- 1-2 sprigs Fresh Green Peppercorns (Prik Thai On)
- 1 small piece Fingerroot (Krachai), julienned (optional, but highly recommended for authentic flavour)
- 2 tbsp Vegetable Oil
- Optional Sauce Boosters:
- 1 tbsp Oyster Sauce
- 1 tsp Light Soy Sauce
- 1/2 tsp Sugar (to balance the flavours)
Method
- Prepare the Noodles: Briefly boil the MAMA noodle blocks in hot water for only 1-2 minutes, or until they are just softened but still firm (al dente). Drain immediately and set aside. Do not use the full cooking time on the packet, as they will cook further in the wok.
- Start the Stir-fry: Heat the vegetable oil in a wok or large frying pan over a medium-high heat. Add the chopped garlic and chillies and stir-fry for about 30 seconds until fragrant.
- Cook the Protein and Vegetables: Add the squid and prawns and stir-fry until almost cooked through.
- Combine and Season: Add the softened noodles to the wok. Add the MAMA Pad Kee Mao seasoning sachets, oyster sauce, light soy sauce, and sugar (if using).
- Add the Fresh Herbs: Add the fresh green peppercorns and the julienned fingerroot (if using). Toss everything together quickly and thoroughly, ensuring the noodles and protein are well-coated with the sauce and seasonings. Stir-fry for 1-2 minutes.
- Add Holy Basil: Turn off the heat. Add the large handful of holy basil leaves and give it one final toss until the leaves just begin to wilt from the residual heat. This keeps the basil fragrant.
- Serve: Serve immediately, hot from the wok, perhaps with a crispy fried egg on top if you feel like it.
THAI GARLIC (KRA TEAM )
£1.79
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SMALL RED CHILLI (PRIK KI NOO DANG)
£2.15
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SLICED GALINGALE (KRACHAI SOY )
£1.99
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Note
- Key to Authenticity: The fresh holy basil, green peppercorns, and fingerroot are what elevate this dish from a simple packet of noodles to an authentic ‘Pad Kee Mao’ experience. Don’t skip them if you can!
- Don’t Overcook the Noodles: The most important step is to only briefly soften the noodles before stir-frying to prevent them from becoming mushy.
- Vegetarian Version: For a vegetarian option, swap the protein for firm tofu or mushrooms, and use a vegetarian “oyster” sauce (mushroom-based) instead.
- Convenience: This recipe is designed to be a quick and delicious meal by using the MAMA Pad Kee Mao flavour as a convenient and flavourful base.
